Method of making bakery products and composition therefor



Patented Jan. 5, 1954 METHOD OF MAKING BAKERY PRODUCTS AND COMPOSITION THEREFOR Philip P. Gray, Forest Hills, N. Y., assignor to Wallerstein Company, Inc., New York, N. Y., a corporation of New York No Drawing. Application September 30, 1949, Serial No. 118,999

7 Claims.

This invention relates to a method of making bakery products and enzymatic compositions utilized in carrying out the method.

Flours obtained from cereal grains normally contain natural enzymes. Their presence and amount of activity varies considerably with the types of grains, areas, seasons and climates in which the grain is grown.

In general the natural enzymes do not attain the practical concentrations required for the preparation of doughs and the baking thereof into bread, rolls, buns and other bakery products. For this reason enzymes are added by the miller to diastate the deficient flours and by the baker to enhance the characteristics of the doughs and the baked products. To accomplish this the miller may add enzymes in the form of malted cereals or flours and the baker may add additional enzymes in the form of malt extract or malt syrup.

The use of diastatic malt syrup by the baker for such purposes has long been standard practice. To a large extent, this use has been superseded or supplemented in recent years by the practice, now widespread, whereby supplementation of the flour for use in baking is carried out by the miller. Thus, under the Food, Drug and Cosmetic Act, definitions and standards of identity for flour are presently in force which state that to compensate for any natural deficiency of enzymes, malted wheat, malted wheat flour, malted barley flour, or any combination of two or more of these, may be used; but the quantity of malted barley flour so used is not more than 0.25 percen The quality of flour with respect to baking varies widely with differences due to varities, soil, climate, etc. and it is common practice, before final evaluation can be made, to require baking tests even for a particular variety from the same locality with each new crop of grain. The use of enzymes to supplement any natural deficiency of the flour in this respect is only one aspect of many possible sources for such variation, (for example, susceptibility of the starch in a given flour to enzymes is another) and considerable complexity therefore exists. This can be seen from the various criteria employed in standardizing flours as to their need for and sufiiciency of alpha-amylase supplementation. Originally, it was assumed that the addition of such amylolytic enzymes was needed primarily to supply necessary amounts of fermentable sugar obtained from the starch on hydrolysis for fermentation by the yeast so as to provide the quantity of carbon dioxide gas necessary for proper leavening. As a result, tests such as maltose values or pressure-meter readings (gassing power) were and still are frequently used as guides. With the development of knowledge that supplementation concerned largely alpha-amylase activity, which may be characterized by dextrinization action, a simple dextrinization procedure was commonly used for controlling such supplementation. However, tests supposedly more closely related to practical elfect on the physical characteristics of the dough are also given considerable weight, for example, the use of the amylograph.

Finally, it must be recognized that the effects desired in regard to quality, loaf volume, crumb texture, controllability, etc., cannot be reflected in such simple tests and baking trials must be resorted to with observation of these qualities in the finished loaf.

Malt enzymes now used for supplementation act by modifying the characteristics but intro duce problems of control because of unstandardized activities due to the presence of varying amounts of other enzymes, frequently undesirable. By the same token, these malt type conditioners may be deficient in the particular type of enzyme most desired. By way of explanation, it must be realized that all enzymes with alpha-amylase activity are by no means equivalent or interchangeable as the differences in the source and nature within the class of amylases will produce marked difierences in the final products. It must be remembered that While it has been convenient to use a determination of alpha-amylase activity by a given procedure, such as the SKB method described in Cereal Chemistry, vol. 16, p. 712 (1939), this is a satisfactory control method for supplementation only so long as enzymes of one source, as from malted grains, are used.

A disadvantage to these malt supplements is that in order to obtain a specific desired result from the alpha-amylase content, too great or too little an effect will be derived from the associated enzymes present tending toward frustration of the desired efiect.

Another disadvantage is that the enzymes may act prematurely or are inactivated at baking temperatures before they fulfill their function in economical proportions.

Still another disadvantage in the prior art is that the enzymes react within a narrow temperature range before inactivation and are only available for action upon the chemical and physical structures formed prior to the inactivation temperature.

It is recognized in the art of baking products from cereal flours, for example, baking bread, that the chemical content and physical structures are are not static ones but are dynamic, progressively changing with time, temperature, rate of heating, physical manipulation,.etc.-

The object desiredis to modify the dough structure consisting of a fine dispersion of gas in a complex colloidal matrix of starch and gluten in such a way that the stability of this colloidal dis- 1c persion can be maintained through :the -floor and baking periods. This, together with the need for a regularly continuing supply ofsugars at -;an. optimum rate for gas production requires a, .certain kind as well as degree of starch hydrolysis with a minimum of attack on the gluten (protein) 7 component.

Any fortification that operates within a narrow' range is perforce limited in the scope of variaa. tions it may effect. I is, therefore, desirable to slowly;continuously and automaticall creataor;

he chemic al influence con I figissa'e chemical and physical lehe a-b a rin ile t at he t tc bi ene fitness-se t n les in proportions will give enzymatic action-not heretofore at tainedany other method. Such combinations will reventl a concentrated evolution of or enzym .effectespecially at undesired phases or; stageohbread baking, Instead, the combination "of: enzymes "W111 level out the peak emissions of large-bubblesof gas to an ;even and progressive tiorifotfine gas bubbles during thecom in l f aki g? o urr ntly. h ffectivefnzym es will progressively, rather than es tzsi l r a ter eamrlae ou l nd el ter. nous structures as they form and to the degree ed emed fi t 40 h-r' e r ymat c-c m o tion c m ses z m de ive f m t fq lq nescarce;

1.? iigalamylases produced .by Asggergillus l te li i suehl s Am a-1 he e; zt r s era ;h eh. a pha. amyl se c-- "I I" qm e a nle nes o t e $Q-.c l wit ag e ate e zrme s tem. q rb eai; i wet a e ereb t e u se-. rq ol ticr ymes; may rsalso be presentbut for optimal results low levels' of this type of enzyme activity is preferred. e genzy es e r p e a e smw p t e n alni ms in it bl l ure. e a d. subsequent purification by precipitation either with salts or; organic solvents such' as alcohol.

2. .Malt diastase as preparedby the precipitatioirand purificationofthe enzymes from extracts of nialted barleyor other malted. cereals. Malt diastase contains mixturesof the s0-called alpha and beta amylase of malt. The alpha enzymegsthe dextrogenic type of enzymewhile atch i t e. cher e i sugar. min mewhiqh. u esma e as t e d ro r. -.i s-. ieacti nc s arch. emaltdies a e y. glp ieyi sd; t m of m t d; cereals or extracts and syrups derived therefrom..; Itis; 5 preferred thatthe proteolytic activity of the malt diastase preparation ,beheld. to low, -practica l.;. levels.

3. Bacterial enzyme, being a purifiedmaterial deriyedfromthe growth of organismsirom the .70 group, Bacillus I mesenterz'cus or Bacillus .subtzlis. .7 Theen zyme is of the alpha amylase typeand. wav y h. heat r s nce.

Gener l .;i e am esem loyedshow an effective range of temperature up to about5fl-75 C., in the case of malt diastase up to about 0.; and in the case of bacterial amylase activity continues in the presence of the protective effect of starch quite close to 100 C. The lower temperature limits will naturally vary more widely but underconditions usually'employed and in the relative proportionsof thediiferent enzymes in-- dicated as satisfactory, the practical effective lower limits in temperature for these enzymes may be given at 3 f C. for fungal amylase, 50 C. formalt diastase,;and C. for bacterial amylase. As a result; one may picture a steady progressive action inthecourseofthe baking process beginning iwith the act pllity; of the fungal and to a slight extent.of.the..maltuamylases in the sponge and fermentation stages. As the temperature increases in the oven the chief effect of the fungal enzymes occurs in the temperatures between 30 C. and.65x 0., of the malt diastase between 50 C. and 80 0., and of the bacterial between 75 C. and 95,or more within the very last-fewminutes of baking.

I have found thatthe enzyme activities ill-13116;; doughmay. range. as follows: The"; cereal; diastases may contribute from 5 to 30-SKB unit.$::: per g. of flour; thebacterial amylasemay con-r. tribute from.0.05, to.2.5 SKB-units per-100g. :ofzflour; and the fungal amylase may addl-froml-y20ct to 80 units per 10.9 gaofflour.

I The amount of fungal amylase may vary With-r; in fairly large limits-.evenoutside of those .given '1 above, depending on the degree ofl proteolyticz:

ctivity. The lower the proteolytic actiVitYg-the; greater-can be. the range; of fungal enzymegem; 1 ployed.

The amount m -baeterial enzyme-employed; should inot be great enough to formza sticky-or soggy, crumb. in the baked product.- I

In casethefiourem'ployed has a naturally; high; amylase content or has been supplemented with": a malted 1 cereal by the -miller-,---then -the=,:-ma;lt diastase component-of the combined enzyme: preparation. is decreased 1 by a a corresponding; amount. Ifthe enzyme content of;the- 1fiour isx such that-it already contains theamount -;of':-; cereal, .amylase. that; would normally; be, added; in 3 3 the combined enzymepreparation then-a mixture; of only the ,two componentsthe fungal andthe. .1 bacterial, would be; used-in the stated, proporgrtions;

The. continued, progressive, enzymatic; effectds notonly due to the-difierenttypes of-enzymesp. but also-to; their relative amounts; in themixturenz I have found-.thatfor-theg production of white::,.- bread the enzyme activitiesof-the dough -ingthe following; relative proportion-is aboutioptimala Seventy-five pen-cent ofthe total alpha amylase; activity. is due-to the fungalrienzyme. Twenty-" four per ,cent :of' the; total; alpha: amylase; activity: is due ,to the cereal'diastases and: onepercent; of; the .totalwalpha-amylase activity iS 'dUB to .the- 1; bacterial. alphav amylase. Whilethese; amounts. are considered optimal there.is,.of-course,-a cere tain amount of leeway on. either side ,of: these proportions without departing from the possim. bility. of obtaining thedesired continued; enzyme 1:.- eifect.

In commercial. usagetheseenzymes are. gen-7.. erally standardized at some;..c0nvenien t alphaa amylase level for-uniformityv and convenience-of use, If the combi n,edz:enzyme, :preparation iis: standardized at 400 SKB alpha units perygramthe; use, o f., about 0.05,,t0- 0.25;.pe cent off, then;- enzyme imiXllurebasedon the amountof flour-em-p. ployed,will prpduce .thejmproved result;,;-,'I'l1is will provide a flour having an added alpha amylase activity of from 20 SKB units to 100 SKB units per hundred grams of flour. For enzyme preparations standardized at other levels, proportional amounts are employed.

Example 1.-White bread, sponge dough method Sponge:

Flour SKB units per 100 g. due to cereal diastases), 60 pounds Water, 38 pounds Yeast, 2 pounds Yeast food, /4 pound Mix ingredients, allow to ferment for about four and one-half hours, then place back in mixer and add the following:

Dough:

Flour (10 SKB units per 100 g. clue to cereal diastases), 40 pounds Water, 25 pounds Milk solids, 4 pounds Sugar, 5 pounds Shortening, 4 pounds Salt, 2 pounds Combined enzyme preparation, 0.1 pound Mix and allow to floor for a short time. Divide, scale and round up. Proof for about ten minutes, mold and pan. Proof at about 95 F. for about one hour and bake at 450 F. for thirty minutes.

The combined enzyme preparation has an SKB alpha amylase activity of 300 alpha amylase units per gram and may be added either to the sponge or to the dough mixture as desired. This preparation is composed of purified fungal amylase derived from Aspergillus oryzae contributing 296 SKB units of activity per gram of the preparation and purified bacterial amylase derived from Bacillus mesenterz'cus contributing 4 SKB units of activity per gram of the preparation, together with an inert diluent.

Example 2.White bread, straight dough method Hard wheat flour (5 SKB units per 100 g. due to cereal diastases), 100 pounds Water, 61 pounds Salt, 1% pounds Sugar, 2 pounds Yeast, 1% pounds Shortening, 2 pounds Dry milk, 5 pounds Combined enzyme preparation, 0.1 pound Dissolve the yeast and the sugar in about three quarts of water. Put the balance of the water, salt, milk powder, shortening and enzyme in the mixer, add the yeast suspension in sugar solution and stir to dissolve the ingredients. Add the flour and begin mixing until the dough is smooth and elastic. Ferment for four hours, dividing the time as follows: first rising, 2% hours; second rising, 1 hour; third rising hour. Allow the dough to rest minutes and then divide and scale. Round the loaf and give additional proofing. Mold, pan, allow to proof in the pan, and then bake at 425 F. for one-halfhour.

The combined enzyme preparation used in the above formula has a total alpha amylase content of 400 SKB units per gram. This preparation is composed of purified fungal amylase derived from Aspergillus oryzae contributing '300 SKB units of activity per gram of the preparation; purified malt diastase contributing 96 SKB units per gram; and purified bacterial amylase derived from Bacillus mesent ericus contributing 4 SKB units per gram; together with inert diluent.

Example 3.--Italian bread Straight wheat flour (5 SKB units per 100 g.

due to cereal diastases), 100 pounds Water, 57 pounds Salt, 1 pounds Yeast, pound Combined enzyme preparation, 0.15 pound.

Dissolve the yeast in two quarts of water. Put 36 pounds of water, 60 pounds of flour and the yeast suspension into the mixer and mix until smooth and elastic. Allow the sponge to ferment and after fermentation is complete, put the balance of the water and salt and enzyme preparation in the mixer and stir. Now add the sponge and break it up. After thesponge is broken up, add the balance of the flour and mix until the dough is smooth. Allow the dough to rise and then divide. Mold, pan, proof in pan and bake in the usual manner.

The combined enzyme preparation has a total alpha amylase activity of 400 SKB alpha amylase units per gram. This preparation is composed of purified fungal amylase derived from Aspergz'llus oryaae contributing 260 SKB units of activity per gram of the preparation; purified malt diastase contributing 138 SKB units per gram; and purified bacterial amylase derived from Bacillus mesentericus contributing 2 SKB units per gram; together with inert diluent.

Although the invention has been particularly described with reference to supplementation by incorporation of the enzymes in the dough by the baker, it will be evident that the invention may also be practiced with equally beneficial results by the miller who may add the enzymes to the hour.

I claim:

1. The method of making bakery products which comprises forming a dough including fungal amylase contributing from 20 to SKB alpha amylase units per g. of flour, cereal diastatic enzymes contributing from 5 to 30 SKB alpha amylase units per 100 g. of flour, bacterial amylase contributing from 0.05 to 2.5 SKB alpha amylase units per 100 g. of flour, and thereafter baking the dough.

2. The method of making bakery products which comprises forming a dough including fungal amylase, cereal diastatic enzymes, and bacterial amylase in which the fungal enzyme supplies about 75% of the total alpha amylase activity, the cereal diastatic enzymes supply about 24% of the total alpha amylase activity and the bacterial enzyme supplies about 1% of the total alpha amylase activity as standardized by the SKB test, and thereafter baking the dough.

3. The method of making bakery products which comprises forming a dough including a fungal amylase contributing from 20 to 80 SKB alpha amylase units per 100 g. of flour selected from the group consisting of Aspergillus oryzae amylase and A. m'ger amylase, cereal diastatic enzymes contributing from 5 to 30 SKB alpha amylase units per 100 g. of flour, and a bacterial amylase contributing from 0.05 to 2.5 SKB alpha amylase units per 100 g. of flour selected from the group consisting of Bacillus mesentericus amylase and B. subtilis amylase, and thereafter baking the dough.

4.. A cereal flour for baking and the like commanna prising on'the basis of ifln geog nouggungal argyle ase contributing fromtMM-SKBalphaamylas'e units, cereal diastatic enzymes contributing-from- 5 to SKB galpha amylase. un;its ,;.;and bacterial amylase c0ntributing. fr0m 0.05 to 2.5 SKBalpha amylase units.

5. A cereal flour for baking'and the like as defined in claim 8 wherein the fungal enzyme sup-ii plies about of the total alpha-.iamylaselac?v tivity, the cereal diastatic enzymessupply-about 24% of ithetotal alphaam-ylase activity .amiithe,-

bacterial amylase. supplies about 1 of, the ,total alpha amylase:jactiv,ity

6.- An enzymatic .compos'itiornfor supplementing,v flour, baker's dough-lan ithe likeeo'mprising a fungal amylase contributing from 20 to 805K151 alpha amylase unitsper g oiiiio'ur, pereal di; s astatic enzymes contributing from 5 ;.-to,,30 alphaamylaseunits per 1003.; oi, flourfi. and algae: v terial amylasecontributing fron omfirto 2.5 SKB alphaamylaseunitsper 10p of flour, the fnngal amylase-and the cereal giiastatie-enzymes haying;

low levels of proteolytie enzymetaetiyify.

References Cited in the file o f this patent FOREIGN PATENTS- Number Country Date 340,072; Great Britainfl 1929 474,822 Great Britain 1936- OTHER REFERENCES Redfern et a1.: Cereal Chem. (1946), 23', #1, pages-1 to; 15;

Anderson, Enzymes in Wheat Technology. 1946, Interscience Publishers, Inc., Newv York, pp. 113415, pp. -121. 

1. THE METHOD OF MAKING BAKERY PRODUCTS WHICH COMPRISES FORMING A DOUGH INCLUDING FUNGAL AMYLASE CONTRIBUTING FROM 20 TO 80 SKB ALPHA AMYLASE UNITS PER 100 G. OF FLOUR, CEREAL DIASTATIC ENZYMES CONTRIBUTTING FROM 5 TO 30 SKB ALPHA AMYLASE UNITS PER 100 G. OF FLOUR, BACTERIAL AMYLASE CONTRIBUTING FROM 0.05 TO 2.5 SKB ALPHA AMYLASE UNITS PER 100 G. OF FLOUR, AND THEREAFTER BAKING THE DOUGH. 